“Our aim is to present our surroundings in each dish we cook. We are passionate about the very best local produce. In fact, we consider our suppliers to be friends and part of the restaurant project itself. We have Maria Grau, who is bringing back traditional black rooster and a variety of local fruit and vegetable seeds; Pepe Pijuan, one of the best cold meat artisans; Albert, the truffle hunter, and many more. They all help us to create a seasonal, organic menu. Nature is beautiful and also imperfect. That’s the way it should be. The most important thing when you want to cook in an ethical way is to use your common sense.”

Gavà white asparagus with raw sheep’s milk cheese from Surp, aromatic herbs and flowers; organic xisqueta lamb with vegetables, rosemary and ganxet white beans from Can Casamad; and crispy organic eggs with potatoes and chorizo.

Although it is located in the centre of Barcelona, Restaurant Sergi de Meià takes diners on an authentic journey around the whole of Catalonia. It begins with seasonal mushrooms from the surrounding countryside, and culminates with soft, raw milk cheese. Every recipe tells a story about a certain region and the farmers or shepherds that make it taste so local. Sergi draws influence from the wild, cooking with food from the mountains of Vilanova de Meià and Can Ferrer de la Cogullada. A true field-to-fork restaurant.